Kathi Kebab

Use same weight; shoulder is well marbled and best for slow curry, with similar cooking time.

Use same weight; leg is leaner, so simmer 10 minutes less to avoid dryness.

Use same weight but simmer 15–20 minutes less; fillet is tender and cooks quickly.

Use the same weight. Gives a richer aroma and nuttier taste; if the dish already uses butter for finishing, ghee can make it slightly heavier.

Use the same weight. Lower smoke point than ghee, so keep the heat moderate; if unsalted, add a small pinch of salt.

Use about 90% of the weight. Less rich flavour; good when you want a lighter result.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use the same weight, add with the spices. Same souring and tenderising effect, but no pieces.

Use the same weight. Same ingredient in ground form; disperses more evenly.

Use the same weight for sourness. No tenderising effect on meat and a simpler tart flavour.

Use the same weight, chopped. More tart and less seedy; adjust sugar slightly.

Use 80% of the weight, chopped. Sweeter and softer, so reduce added sugar.

Use the same weight. Smaller and sweeter; reduce sugar and expect less fig texture.

Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Use equal weight. Fry gently in oil or ghee with the ginger; incorporates smoothly into curries without visible minced bits.

Use 15% to 20% of the weight (about 1 g for every 5 to 6 g fresh cloves). Whisk into sauces; gives a savoury, toasted garlic flavour without raw pungency.

Use 1.5 times the weight, very finely minced. Sauté until golden; provides savoury allium sweetness, though it lacks garlic's pungent sulphur bite.

Use equal weight; scrape off the skin and grate or finely julienne according to the recipe.

Use equal weight; stir straight into the sizzling aromatics, taking care as the extra moisture may spit.

Use 15 to 20% of the weight; add alongside ground spices, noting it imparts warm, dry heat rather than zesty freshness.

Use the same weight; peel, deseed and cube. Very close and cooks at a similar rate.

Use the same weight; peel and deseed. Slightly softer, so check doneness early.

Use the same weight; peel and cube. Neutral and tender, but less absorbent of masala.

Use 75% of the weight. Add midway through simmering; spreads heat evenly through the dish instead of delivering isolated bursts.

Use 50% of the weight. Stir in near the end of cooking; significantly darkens light gravies and provides an immediate, sharp bite.

Use the same weight for tempering. It is the closest match; watch the heat because it can pop faster than yellow mustard seed.

Use the same weight, or 75% if you want less heat. It is sharper and more pungent; temper in hot oil as usual.

Use about half the weight of whole seed, mix with a little water and add near the end. It will not give the same whole-seed crunch in a tempering.

Use 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

Use equal weight, whisked thoroughly until smooth before adding to hot dishes to prevent curdling.

Use equal weight with 1 teaspoon lemon juice mixed in. Provides rich creaminess in curries, but adds a noticeable coconut flavour.

Use 80% of the weight plus a squeeze of lemon juice for acidity. Enriches sauces nicely, though it is richer and less tangy.

Use the same weight, peeled and sliced crossways into rings. Separate the rings and soak in iced water for 10 minutes if you want them crisper.

Use the same weight, sliced into rings. They are sharper and more colourful; soak in iced water to soften the raw bite.

Use the same weight, sliced into thin rings. They are smaller and sweeter; use several shallots to get the same ring coverage.

Use the same weight; more sour and less floral, so adjust salt and sugar.

Use 10–15 g juice per wedge; add at the end; it loses the peel aroma.

Use 10–15 g per wedge; sharper; taste before adding more.